Saturday, October 6, 2007

Spiced Pecans

  • 2 cups pecan halves
  • 2 1/2 tablespoons vegetable oil
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon dry mustard

1. Place the nuts in a small bowl, cover with boiling water, and let soak for 15 minutes. Drain well and pat dry on paper towels.

2. Preheat the oven to 300F.

3. Spread the nuts on an ungreased baking sheet and toast stirring occasionally, for 45 minutes. Remove the nuts and increase the oven temperature to 350F.

4. Whisk together the vegetable oil, sugar, salt, cinnamon, nutmeg, cloves, ginger, and mustard in a medium-size bowl. Add the hot nuts and toss to coat thoroughly. Spread the nuts in a single layer on the baking sheet and roast 15 minutes. Let cool, then store in an airtight container up to 2 weeks.

from Cold Weather Cooking

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